Pumpkin Chocolate Chip Cookies

Ingrédients

• 2 larges eggs
• 1 tasse unsalted butter, softened
• 1/4 cuillère à café ground cloves
• 1/2 tsp ground ginger
• 1/4 cuillère à café ground nutmeg
• 1/2 cuillère à café salt
• 1 cuillère à café vanilla extract
• 2 cuillères à café baking soda
• 1 cup light brown sugar
• 1 tasse white sugar
• 1 cup canned pumpkin
• 1 tsp ground cinnamon
• 2 cups milk chocolate chips
• 3 cups all purpose flour

Directives

1. Heat the oven to 350° F (175° C). Spray cookie sheets with nonstick spray or line with parchment paper.
2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
3. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
4. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
5. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
6. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
7. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.